1 c Blanched almonds
1 1/3 c Sugar
1 c All-purpose flour
1 ts Rose water; (optional)
3 Egg whites
Vegetable cooking spray
Place almonds in food processor, and process until finely ground. Add sugar
and flour; process until blended. Add rose water and egg whites; process
until well-blended (the mixture will be very thick). With floured hands,
shape the dough into 28 balls, and place 2 inches apart on baking sheets
coated with cooking spray.
Bake at 325 degrees for 28 minutes or until crisp on the outside and soft
on the inside; cool on racks.
Yield: 28 cookies (serving size: 1 cookie).
The original version of these cookies called for 2 cups of almonds. We
replaced 1 cup with flour for a healthier, but still delicious,
NOTES : Cal 85.3, Fat 2.8g, Carb 13.9g, Fib 0.4g, Pro 1.9g, Sod 7mg, CFF
Recipe by: Cooking Light, Nov/Dec 1994, page 105
Posted to Digest eat-lf.v097.n235 by Reggie Dwork
Sep 17, 1997